Custer chronicle. [volume] (Custer City, Black Hills, D.T. [S.D.]) 1880-1890, 1887-03-12

and "A pleasant change of food can be
made daily. 1t cannot truly be SAID
that the care of remnants and their
preparation for the table are slight
matters; nevertheless, if a housekeepcr
looks into her larder each morning and
avails herself of the opportunities She
finds to make little dishes of the bits of
food she sees before her, the work of
caring for remnants may be prevented
from becoming burdcnsome. a house
keeper should exercise all the taste at
her command in cooking these little
dishes; greasy messes are not a desir-
able part of the family fare.
Water Bugs.-Powdered borax and
powdered sugar equal parts of each)
we'll mixed, and thoroughly sprinkled
where the bugs most frequent, will free
houses I'm this nuisance.
RECEIPTS.
Dheese Patties.-Make a mixture rs
follows: Break four ounccS of cheese
up into small pieces: put them into a
mortar with IA piece of butter the size
of an egg. Il teaspoonfu! of salt, rather
more pepper, and half a teaspoonlul Of
mustard. Pound these ingredients
thoroughly and add. by degrees, the
yolks of three eggs, will beaten and a
small glass of cherry wine. When well
Incorporated, add the white Of one egg
beaten TO "a firm froth. Line out some
small pattie tins with good pastry, half
fill them with the mixture and bake for
fifteen or twenty minutes in u quick
oven. Serve either hot or cold, ar
ranged in usual way.
Cheese with Macaroni.-Put four
ounces of the finest pip macaroni into
a saucepan with half n teaspoonful OF
salt. and sufficient boiling milk, or
milk and water, to cover it. Let it
boil till quite tender, but not kroken,
then put ~ layer of it at the bottom Of
a well buttered pie dish; ove that
sprinkle some finely siftcd bread
crumbs, and n thick layer OF good
cheese. grated A mixturc e cheese.
such as Parmesan and American, or
tiruper and American, is always to be
recommended in preference to only one
kind being used. As one varity gener-
ally supplies that which another lacks.
Place on the top of this layer of cheese
a few small pieces of butter, then re-
feat until the pie dish is Sufficiently
pull, letting bread crNnbs from the
top-most layer. Pour Il little butter :
Just melted, but not oiled--over all.
| and set the dish in front of = very hot
fire to get nicely Drowned; or if per
ferred, it may be Drowned with a sala-
mander, but it must not be put in the
oven or the flavor will be Spelled. Ii
the riband macaroni is used it requires
less boiling, but the nipe nnseaI oni is
considered the best. Serve ~ hot as
possible.
Cheese Trines.- Good half-putf
pastry is required for these ANY odd
piece lefs over from the making OF pies
or tarS will do. Boil it out very thin
and sprinkle it with some nicely
favored cheese, finely grated. Fold
the paste in three or four. and sprinkle
between each fold with the cheese.
Cut this, out in any pretty shapes with
q pastry cutter, brush the top over
very lightly with beaten egg, sprinkle
fine waite sugar yer them, and bake
in a quick over for about ten minutes.
Serve not, piled mp t~astefully.
Cheese Pudding.-Avery hard crusty
piece Of cheese, which has become too
dry oven for potting cen be @sed with
advantage in the following manner:
Put y breakfast-cupful of milk into "a
saucepan with two ounces al butter,
and let it remain ca the IRE till the
butser is dissolved, thcn pour it ovey
ten ounces oS bread crumbs and IA half
pOend of chsose, grated. Allow these
to soak for twenty minutes. then ado n
l;ttle salt, aad fonY we'll beaten eggs.
Beat the mixture brissly for a few
minutes, then pour it into II buttered
pie dish ora pretty monld. and bake in
Ia hot oven for about th%ree-quarters Oi
an hour, If q mould is used; turn the
tpudding cut carefully before sending i,
to table. Aunt Chloe, London. Eng.
BUTTER AND CHEESE MANUFACTURES
westy-tivs years ago the chief pro
ductioa of butter and cheese was in th'
states east of the Alleghanies. New Yorl
being the largest producer. But since
thea the dairy business has extended t.
tho west and northwest, and a large
percentage of the best butter an'
cheese is supplied by Ohio, Mich
igan, Illinois, Iowa, Wisconsin, Mime
sofa ond other western states. SOM
idea Of the extent and scope OF tn
business is afforded by the following
statistics from the census OF 1880;